CABeerMaker
Well-Known Member
I jiust bottled my first attempt at a sweet mead. I made it with 18 # of raspberry honey for a 5 gal batch. Pitched two packages of champagne yeast that was hydrated and fed lots of nutrients. I left it in the primary for two weeks and then racked to a secondary. It sat there working it's magic for another month and a half until fermentation completed and I got 4 consecutive gravities the same. SG 1.126 FG 0.994
I am planning on aging at least 6 months, is this long enough or should it age longer?
Second question is, the hydro sample had a strong yeast flavor. Will this flavor age out or is it there for eternity?
I am planning on aging at least 6 months, is this long enough or should it age longer?
Second question is, the hydro sample had a strong yeast flavor. Will this flavor age out or is it there for eternity?